Fall

October 19, 2009

There is nothing like a hot beverage in cool weather to give you that warm and fuzzy feeling. Many new recipes are popping up for them I would like to try. This one sounds especially good to me. How could you go wrong with pomegranate and pineapple juice?! BONUS: the cinnamon and cloves simmering on your stove will make your house smell divine, naturally. Simmer right before your guests arrive to fragrance your home.

Spiced Pomegranate Sipper

Prep: 10 min., Cook: 18 min.

Makes about 8 cups

Ingredients

1 (2 1/2-inch-long) cinnamon stick

5 whole cloves

5 thin fresh ginger slices

2 (16-oz.) bottles refrigerated 100% pomegranate juice

4 cups white grape juice

1/2 cup pineapple juice

Garnishes: pineapple chunks, orange rind curls

Preparation

1. Cook cinnamon stick, cloves, and ginger in a Dutch oven over medium heat, stirring constantly, 2 to 3 minutes or until cinnamon is fragrant.

October 07, 2009

I think candy corn is my favorite Halloween treat and decoration. We've seen Candy Corn Parfait, now take a look at these EASY Candy Corn Cookies! Instead of candy, wrap these in cellophane and ribbon and give to your trick or treaters or as party favors.

Candy Corn Cookies

All you have to do is knead a little extra flour and orange food coloring into your store bought refrigerated dough! Cut with a triangle cookie cutter and dip the bottom in dark chocolate and the top in white chocolate. Voila!

October 05, 2009

Here is a modern variation on the Candy Trees I posted previously. They are just as creative and simple to make. For a centerpiece you could try a grouping in different sizes and heights. These aren't just for Halloween either. A gum drop or peppermint one would be great for Christmas!

Peel and segment the orange with a paring knife, removing the membranes and white pith. Chop the segments and toss with the orange liqueur in a bowl; set aside for about 10 minutes.

Spoon the lemon curd into a small liqueur glass or brandy snifter in an even layer. Top with a thin layer of whipped cream, then pile on the oranges and dollop with the remaining whipped cream. Sprinkle with crushed shortbread cookies, if desired.

September 29, 2009

We are celebrating my birthday this year with an Italian themed pot luck dinner. Being Italian, you would think I know all about Italian cooking. I make a pretty good lasagna but that is about it. I am still perfecting my meatball recipe. So I'm searching for Italian side dishes to take. I think everyone will bring some sort of pasta dish, bread or salad so I want to take something different.

This recipe sounds delicious to me (and EASY)! If you have any ideas or recipes for an Italian side dish please share.

September 25, 2009

I just love these homemade pumpkin glass charms. What a cute way to keep your stemware straight at your fall and Halloween parties!

Cut circles from orange construction paper, cut out the centers, then cut a slit in each center to fit on stem. Darken the slits with an orange marker to show depth. Cut pumpkin stems out of green paper and glue them onto the orange circles. Snake four pieces of thin cloth-coated florist's wire around the stem of each glass; at the top, curl the pieces around pencils to make tendrils.

September 18, 2009

Sangria is just perfect for parties. It serves a crowd and the pitcher of colorful wine, juice and fruit looks so pretty on your table or bar. This sangria recipe would be tasty any time of year but the vanilla, plums and cranberry juice give it that fall feel. Try it warm in the cooler months for a special treat. If you're not a fan of plums, try apples instead.

Autumn Punch

Makes: 10 to 12 servings

Prep: 20 minutes Chill: 4 hours

Ingredients

2 teaspoons whole cloves

1/2 of a vanilla bean, split lengthwise

1 64-ounce bottle apple-cranberry juice

4 medium purple and/or green plums, pitted and sliced

1 750-ml bottle Gewurztraminer, or other fruity white wine*

Ice cubes

Directions

1. Place cloves and vanilla bean in center of a double-thick 6-inch square of 100-percent-cotton cheesecloth. Bring corners of cloth together; tie closed with clean string. Pour apple-cranberry juice into a large container or pitcher. Add plums and spice bag. Cover and chill for 4 to 24 hours.

2. Remove and discard cheesecloth bag. Stir in Gewurztraminer. Serve beverage and plum slices over ice. (Or omit the ice and heat the juice mixture and wine in a 4-quart Dutch oven until hot. Serve in heatproof mugs.) Makes 10 to 12 servings.

*Nonalcoholic Option: Substitute two 12-ounce cans chilled ginger ale for the Gewurztraminer, and serve over ice.